Morning Crepes with Blueberry Sauce

I’m trying to catalog the recipes I use most as a means of organizing myself, so I’m typing up all my go-to recipes, and hopefully someone else will enjoy them as well. I make this recipe about once a week for breakfast, and serve them with Nutella, maple syrup, jam, powdered sugar and lemon juice, homemade blueberry sauce, or lemon curd and sour cream (my favorite). The batter mixes quickly, but then takes about 20 minutes to cook. If you don’t have nonstick skillets, simply spray your skillets with cooking spray or a place a dab of butter in each to prevent sticking, about every 5 crepes or so.This recipe was adapted from The Best International Recipe.

Our Favorite Crepes

Heat two nonstick skillets over medium-high heat while preparing the ingredients.

Blend until the mixture is perfectly smooth. Pour approximately 2 T. of batter in each hot skillet, swirling to make sure it evenly coats the bottom of the pan. Cook for about 30 seconds, or until the edges have browned. Using a flat spatula, loosen the sides of the crepes, and then tip onto a plate. Repeat. If crepes are browning too quickly, turn down the heat. (One of my skillets cooks the crepes well at medium-high heat, while the other does better with medium heat!?!)

Bring water to a boil in a saucepan over high heat. Once boiling, add the blueberries and the sugar. Once the mixture boils, turn down the heat to a simmer, and cook another 5 minutes, until the mixture is saucy. In a small bowl, combine cornstarch and 1 t. water, and mix well to combine completely. Add the cornstarch to the blueberries and stir until combined and thickened. Remove from heat, squeeze in the lemon juice, if using, and serve. [If you do this before you start cooking the crepes, it’s ready to serve at the same time the crepes are done.]